低温预贮对青尖椒采后冷害的影响

Effects of Low Temperature Prestorage on the Postharvest Chilling Injury of Green Pepper

为研究低温预贮(Low temperature conditioning,LTC)对青尖椒果实冷害的影响,本实验将青尖椒分为两组处理,分别为对照组(4℃贮藏25 d)和LTC组(10℃贮藏2 d再放入4℃贮藏23 d),测定贮藏期间青尖椒果实的冷害指数、相对导电率、丙二醛、叶绿素、POD、APX和CAT等生理指标,探究LTC处理对青尖椒果实冷害发生的影响。研究结果表明,相对于直接将青尖椒放入冷库贮藏,LTC处理可更好抑制青尖椒冷害的发展,有效减缓青尖椒冷害指数的增加,抑制相对导电率的升高和丙二醛(MDA)含量的积累,延缓Vc和叶绿素含量的下降,提高青尖椒果实细胞内过氧化氢酶(CAT),过氧化物酶(POD)、抗坏血酸过氧化物酶(APX)的活性,提高青尖椒果实抗冷性,保存青尖椒的贮藏品质,延长青尖椒果实贮藏时间。

In order to investigate the effect of low temperature conditioning（LTC） on the chilling injury of green pepper, the green pepper was divided into two groups： control group（stored at 4℃ for 25 days） and LTC group（stored at 10℃ for 2 days, and then stored at 4℃ for 23 days）. The chilling injury index, relative conductivity, malondialdehyde, chlorophyll, peroxidase（POD）, ascorbate peroxidase（APX） and catalase（CAT） were measured during storage to investigate the effects of LTC treatment on the chilling injury of green pepper. The results showed that, compared with control group, LTC treatment could inhibit the development of chilling injury, which could effectively reduce the chilling injury index and inhibit the increase of relative conductivity and MDAcontent, delay the decrease of vitamin C（VC） and chlorophyll content, improve the activity of antioxidant enzymes（including CAT, POD and APX） in the cells of green pepper, improve the cold resistance of green pepper, preserve the quality of green pepper and extend the storage time of green pepper.